Application of Acidified Sodium Chlorite in the Drinking Water to Control Salmonella serotype Typhimurium and Campylobacter jejuni in Commercial Broilers

The role of the water supply system in the infection and control of Campylobacter in chicken

“…Acidified sodium chlorite has been used as a water treatment immediately prior to slaughter at concentrations up to 600 ppm to control levels of salmonella and Campylobacter in artificially infected birds (Mohyla et al, 2007). The number of Salmonella in the upper digestive tract were significantly reduced by this treatment, although there was no effect on the number of Campylobacter isolated from the digestive tract.…”

Inactivation of Salmonella in Biofilms and on Chicken Cages and Preharvest Poultry by Levulinic Acid and Sodium Dodecyl Sulfate

“…W hen applied at 21°C for 45 m in to chicken cage doors and chicken receiving platform s, w hich are sources o f pathogen contam ination o f poultry (11 -2 0 ), A PC s w ere substantially reduced (by 3.2 and 4.9 log CFU /25 cm 2, respectively) as was the rate o f Salm onella isolation from cage doors (19-fold reduction). M any treatm ents for reducing Salm onella in poultry processing facilities have been evaluated; how ever, disin fectant efficacy is generally reduced by the large am ount o f fecal m aterial present on surfaces that com e into contact with live poultry (10,11,17). Results o f this study revealed that the sim ple approach o f soaking chicken carcasses in 3% levulinic acid plus 2% SDS at room tem perature for 5 min can substantially reduce Salm onella populations on skin and feathers.…”

“…Many pathogen reduction interventions in the poultry industry involve the use of chlorine washes, acids, or other antimicrobial chemical treatments, but no individual intervention application has been effective for obtaining more than a 1-to 2-log reduction in Salmonella on poultry (9,10,17). In this study, we evaluated the antimicrobial activity of a combination of levulinic acid plus sodium dodecyl sulfate (SDS) as a liquid and a foam at different concentrations for reducing Salmonella contamination on chicken cage doors, on preharvest chicken, and in biofilms formed on various materials.…”

How to Control Campylobacter in Poultry Farms?: An Overview of the Main Strategies

“…The microbiological quality of drinking water should be monitored by the analysis and can be improved on the farm by techniques such as filtration, chlorination, ozonation, UV rays. For some authors, the impact of these interventions on Campylobacter infection is uncertain, but they point out that the absence of interventions may be worse [32,36]. Studies by Byrd et al showed that adding 0.44% (vol/vol) of lactic acid in drinking water prior to slaughter, has reduced the level of contamination of carcasses with Campylobacter [37].…”